how do you make pastry?

Answer 1

The secret is using more Crisco shortening than water

1 /12 cups sifted all purpose flour
1/2 tsp salt
1/2 cup shortening
4 or 5 Tbsp cold water
this makes 1 pie shell

mix all ingredients into a dough. roll out with rolling pin to 1/4 inch thick and place in pie plate.
You can use it unbaked or bake it first.

Answer 2

How to Make Puff Pastry

Making pastry from scratch really scares some people, which is funny when you realize that many of them probably use the expression "easy as pie" and never make the connection. These instructions are for what's called a rough puff pastry. It's just as impressive-looking and wonderful-tasting as "real" puff pastry, just a whole lot easier. It only takes about 15 minutes of actual work time, but you'll need another hour for it to chill.


Ingredients

* 1 1/4 cups all-purpose flour
* 1/4 tsp. salt
* 1 stick plus 5 tbsp. coarsely grated, frozen, unsalted butter
* 6 tbsp. ice water

Steps

1. Sift the flour and salt together in a large bowl.
2. Add the butter to the bowl.
3. Toss to mix.
4. Add the ice water to the bowl and stir gently with a fork.
5. Turn the dough out onto a floured work surface.
6. Smear the dough with the heel of your hand until all the dough has been smeared at least once. This helps incorporate the butter and makes the dough flakier.
7. Gather the dough into a ball, and chill the dough in the freezer for 20 minutes.
8. Roll it out into a rectangular shape with the long sides running horizontally.
9. Fold the top third of the rectangle down over the dough.
10. Fold the bottom third of the rectangle up over the dough so the edges of the folded dough touch.
11. Fold the left edge of the dough over to meet the right edge, and pinch the seam.
12. Repeat steps 8 through 11.
13. Wrap the dough tightly in plastic wrap, and chill the dough in the freezer for 20 minutes.
14. Repeat steps 8 through 13.
15. The dough is now ready to roll out and use.



Tips

* This recipe makes approximately 1 lb. of puff pastry.
* The colder your ingredients are to start with, the better your pastry will be.
* The dough stores well in the freezer, wrapped tightly in plastic, for up to one month. Make a double recipe and keep it handy in the freezer.
* The recipe can also be halved.
* Typically, after rolling out your puff pastry for use, lightly brush one side with a wash of egg beaten with some cold water. Invert that side over your filling and let the wash serve as a light glue around the sides of your baking dish.
* Brush the top of the pastry with some more of the egg wash for a high-gloss finish. Add chicken broth for flavour.
* If you still can't get it right after a couple of tries, then you're better off buying ready-made puff pastry sheets in the freezer section of your neighborhood grocery.


Warnings

* Try not to over-handle the dough. Work as quickly as you reasonably can.
* This is the kind of crust you'd use to top a savory pie, like a potpie, to wrap a beef Wellington or saut'ed mushrooms, or over a tarte tatin. Don't use this kind of pastry under a heap of cinnamon apples or pumpkin puree.

Answer 3

Making pastry is an art form that not everyone masters. An Internet search will quickly help you find a plethora of recipes, but be warned the technique takes practice. I, myself have never mastered it to my own satisfaction.

I can tell you the basic ingredients are flour, a pinch of salt, lard and COLD water. Do not over work the dough...or under work the dough.

I have included a link that has some good information.

Answer 4

PIE CRUST (My Mother's Recipe)
4 cups flour
1 Tablespoon sugar
2 teaspoons salt
1 3/4 cup Crisco Shortening
1/2 cup cold water
1 Tablespoon vinegar
1 egg
Stir the flour, sugar and salt together in a medium size bowl. With a pastry blender, cut in the shortening until the mixture resembles coarse crumbs. In a small bowl beat together water, vinegar and egg. Add to flour mixture until the dough comes together. Gently gather dough particles together into a ball. Wrap in plastic, and chill for at least 30 minutes. Divide into 4 balls. Lightly flour sides of the ball and roll out on lightly floured board or pastry cloth. Makes two 9-inch double-crust pies. Note: Dough can be refrigerator up to 3 days. It can be frozen until ready to use; thaw until soft enough to roll.
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Pies & Tarts
http://www.baking911.com/pies_tarts/101_intro.htm
Puff Pastry
http://www.baking911.com/pastry/puff.htm
http://www.baking911.com/pastry/puff2.htm
Croissants
http://www.baking911.com/pastry/croissants.htm
Pâte à Choux
http://www.baking911.com/pastry/pateachoux.htm
Phyllo Dough
http://www.baking911.com/pastry/phyllo.htm
Danish
http://www.baking911.com/pastry/danish.htm
Strudel
http://www.baking911.com/pastry/strudel.htm

Answer 5

This recipe is good for fried pastries. You can make little moons (almost like pierogies) out of this dough...you can fill them with any filling from the baking isle of your grocery store.

3 1/4 cup flour
1tsp salt
1tsp sugar
2 1/2 tbs shortening
3/4 cup cold water

Mix all ur dry and cut in the bit of shortening...add ur water and mix together with a fork. No major mixing or needing...form the dough into a roll and cut into 20-30 pieces. Roll fairly thin, fill and crimp. Fry 'em off in whatever oil suits your fancy.

Answer 6

Which kind?

http://www.allrecipes.com

Search for pastry

Answer 7

Follow a recipe but use the following hints

Keep your hands cool and dont over work it.

Use a china or metal bowl to make it in (cool)

Rest it in the fridge for 30 mins before rolling

Roll on a really cool surface .... marble if you can!

Answer 8

For short crust it is half the amount of fat to flour then add enough liquid to bind together.

Answer 9

mix water flour together and turn it to a dough

Answer 10

food network.com has some great recipes.

try checking it out.

good luck